Raw and Roasted Carrots and Fennel

This salad demonstrates the magic that happens when you show both the raw and cooked sides of ingredients. If using carrots without tops, substitute 1 cup chopped fresh cilantro, parsley, or dill for the chopped carrot tops. Caramelized, tender bits of carrots and fennel mingle with fresh slices of their raw, crunchy counterparts.

Ingredients

1 large fennel bulb, halved lengthwise and divided

1 bunch small carrots with tops, divided

1 bunch scallions, halved crosswise and divided

5 tablespoons olive oil, divided

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

3 tablespoons fresh lemon juice

1 cup chopped fresh cilantro (tender leaves and stems, from 1 bunch)

3 ounces feta cheese, crumbled (about 3/4 cup)

1/4 cup toasted unsalted pistachios, chopped

Nutritional Information

Calories 168

Fat 13g

Satfat 3g

Unsatfat 9g

Protein 4g

Carbohydrate 11g

Fiber 3g

Sodium 276mg

Calcium 10% DV

Potassium 12% DV

Sugars 5g

Added sugars g

Calories 168

Fat 13g

Satfat 3g

Unsatfat 9g

Protein 4g

Carbohydrate 11g

Fiber 3g

Sodium 276mg

Calcium 10% DV

Potassium 12% DV

Sugars 5g

Added sugars g

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Cut one of the fennel bulb halves into 1/2-inch-thick wedges, and place on a parchment paper-lined baking sheet. Trim tops from carrots, and chop tops to equal 1 cup; set aside. Scrub carrots (do not peel), and add half of carrots to fennel wedges. Add half of scallions and 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and pepper; toss to coat. Roast at 425°F for 18 minutes or until carrots and fennel are completely tender and scallions begin to char, tossing occasionally. Remove from oven; cool to room temperature.

Step 3

Thinly slice remaining carrots, fennel, and scallions diagonally into 3-inch-long pieces; place in a large bowl.